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Bajra and Split Green Moong Dal Khichdi

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Khichdi a one-pot healthy meal, enjoyed by all ages and comfort food for many. Today I am sharing yet another healthy, protein-rich, winter favourite, Gluten-Free Bajra and Split Green Moong Dal Khichdi which can be made on a stovetop pressure cooker or an Instant Pot. 

Bajra and Green Dal Khichdi served in a white rectangular bowl, with ghee drizzled on top and some coriander sprinkled. Seen in background is dal and bajra, along with dahi and sabudana (Sago seeds) papad

What is Khichdi?

Khichdi or Khichuri is generally a dish made using a combination of rice and lentils(dal). Khichdi literally means a mix of 2 or more things. When we combine rice with dal we get a Khichdi, a mixture of different foods.

It is one of the most common dishes across the Indian Subcontinent. Regional variations exist to this dish and each and every region has its own speciality. It is one of the comfort foods and a filling meal. One of the main reasons for its popularity is the simplicity in cooking, as it is generally a one-pot meal.

Khichdi without Rice

At times one cannot eat rice or do not want to eat rice. So Instead of rice, different types of grains are added. Like today’s Bajra and Split Green Moong Dal Khichdi which is without rice. 

Another rice-free khichdi and favourite of mine is this, Daliya and Split Green Moong Dal Khichdi. This khichdi is very healthy and especially best for lactating or new mothers. 

And if you are looking for khichdi without rice, and a lighter version, try this summer-friendly Pearl Barley and Mung Dal khichdi.

Close up view of Bajra and Green Dal Khichdi served in a white rectangular bowl, with ghee drizzled on top and some coriander sprinkled. Seen in background is dal and bajra, along with dahi and sabudana (Sago seeds) papad

Masala Khichdi or Khichdi with Vegetables

Khichdi can be made plain with just rice, grains and lentils or different vegetables and spices can be added to make Masala Khichdi. Adding vegetable help increase the nutrient content of the dish and makes it more appealing.

I do make plain khichdi, but most of the time sneak in at least 1 vegetable in khichdi. It adds to the texture as well as taste.

Khichdi for Fasting Days | Vrat Ki Khichdi

Some have special diets where they do not eat grains or lentils. And during specific Indian fasts, like Navratri etc, specific grains or lentils are not consumed. For fasting or vrat, farali khichdi Samak Rice Khichdi made with Samak (Barnyard Millet) or Farali Kuttu ki Khichdi made using Buckwheat or Sabudana Khichdi is very common.

The first Main Ingredient – Bajra or Pearl Millet

I love to add grains and millets to my diet and especially seasonal. During Winters Bajra is one of my favourites. Bajra or Pearl millet is a widely grown nutritious and gluten-free millet. 

I have already detailed more about bajra in my earlier post on Bajra Idli (Steamed Pearl Millet Savour Cakes) or this healthy, calcium-rich one-pot meal, Bajre ka Bhat where Bajra is the main ingredient. However one can read more about the benefits of Bajra here.

And if you are looking for more recipes of Bajra, I have a lot of traditional Bajra recipes. Like this Stuffed Bajra Paratha or this Bajre ki Tikki, which I have made healthier by baking instead of frying.

The cooking of Bajra (Pearl Millet)

Bajra is a tough grain and has a hard skin or husk on it. It is advisable to soak bajra before cooking. At times you have bajra coming along with the husk. So it is best to remove the husk. I have detailed out how to remove the husk in my post on Bajre ka Bhat.

Time Required for cooking Bajra (Pearl Millet)

The time required for cooking Bajra depends on the quality of Bajra used. Sometimes the bajra is old and the time required for cooking is almost double. So best to buy this in small quantities. If it has hard skin or husk it would take time.

The same bajra can be cooked in 10 minutes and sometimes it takes 20 minutes. So Even though I have mentioned the time below in my recipe, you would need to check if it cooked. If not you would need to increase the cooking time. Unfortunately, there is no foolproof process. After cooking with this grain multiple times, I now try to put the time on the higher end.

To check if Bajra is cooked press it in between your fingers. It should press easily and be soft. Or you can eat slightly and check. It should be soft and not hard.

Bajra and Green Dal Khichdi served in a white rectangular bowl, with ghee drizzled on top and some coriander sprinkled. Seen in background is dal and bajra, along with dahi and sabudana (Sago seeds) papad

Second main Ingredient – Split Green Moong Dal

Green gram or split Green moong dal are small olive-green beans that have a sweet nutty flavour. They are easier to digest and come in many forms. Whole, split, the de-husked (yellow moong dal) and green moong dal with the husk intact.

Khichdi with moong dal is very common and in fact one of the main ingredients. Though the dal can differ, primarily moong dal khichdi is most often consumed. I have already shared this simple Yellow Moong Dal Khichdi earlier. One can replace the yellow moong dal here with the green variety.

I also like to make this Rice Free Moong Dal Chilla or this Split Green Moong Dal Idli. Healthy, Vegan, and gluten-free protein-rich pancakes or idlis and one of the best breakfast for people with diabetes or who cannot eat many carbs.

Recipe process of Bajra and Split Green Moong Dal Khichdi

So coming to today’s recipe of Bajra and Split Green Moong Dal Khichdi, it is quite simple. All I do is soak bajra and dal for at least 30 minutes. The more the better, and especially with bajra. 

Then I do a simple tadka in a generous amount of ghee or clarified butter. One can use oil too, but ghee goes well with bajra and helps in the absorption of bajra. I add veggies of choice along with spices and let it pressure cook or cook in an Instant Pot. 

Now as said earlier, the same bajra I was able to cook in 3 whistles and sometimes it cooks more than 5. So you would have to test it out. I would say depending on your pressure cooker, add sufficient water and cook accordingly.

Bajra and Split Green Moong Dal Khichdi is a healthy, protein-rich, winter favourite, Gluten-Free one-pot meal which can be made on a stovetop pressure cooker or an Instant Pot.

So here goes the recipe of Bajra and Split Green Moong Dal Khichdi

Close up view of Bajra and Green Dal Khichdi served in a white rectangular bowl, with ghee drizzled on top and some coriander sprinkled. Seen in background is dal and bajra, along with dahi and sabudana (Sago seeds) papad

Bajra and Split Green Moong Dal Khichdi

Bajra and Split Green Moong Dal Khichdi is a healthy and protein rich, winter favourite one-pot meal done on a stove top pressure cooker or an Instant pot.
5 from 9 votes
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Course: Main Course
Cuisine: Indian
Keyword: Bajra, Gluten Free, Khichdi, Moong Dal, One Pot Meal, Winter Warmers
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Author: Renu Agrawal-Dongre

Ingredients

  • 0.5 Cup Bajra (Pearl Millet)
  • 0.5 Cup Split Green Moong Dal
  • 1 tablespoon Ghee / Clarified Butter
  • 1 teaspoon Jeera (Cumin seeds)
  • 1/2 Cup Green peas
  • 1/2 Cup Cup Carrot chopped (or vegetable of your choice)
  • 1/2 teaspoon Gluten Free Asafoetida (Hing) **Gluten Intolerant – Please see Notes
  • 1/4 inch chopped or grated ginger
  • 1-2 Green Chillies Chopped
  • 3 Cups Water (If you want it more liquid add 1 cup more water)
  • Salt to taste
  • Chopped Coriander for Garnish and flavour

Instructions

  • Rinse and soak the Green Moong Dal for 30 minutes.
  • Rinse and soak the Bajra for 30 minutes.
    Ingredients for Khichdi in a bowl, with soak dal and bajra. Vegetables and spices in different bowls

Pressure Cooker Method

  • In a pressure cooker , add in the Ghee.
  • Once hot add in the asafoetida and Jeera.
  • Once the Jeera crackles add the ginger and green chilly and saute it for a few seconds.
  • Now add green peas, carrot, salt and give it a quick stir.
  • Add in the Bajra and Green Dal, and 3 cups of water.
  • Mix everything and let this cook for 4-5 whistles. (Cooking time can vary depending on bajra and your cooker settings – Read above for cooking of Bajra)
  • Let the pressure release naturally.
  • Open and check if the bajra is done.
  • If not cook for more time, be sure to check if you have enough water in the pressure cooker. If not, add some hot water and cook for more.

Instant Pot Method

  • Switch on the Instant pot on Saute mode.
  • Add in the ghee.
    Adding of Ghee
  • Once hot add in the asafoetida and Jeera.
    Adding of Cumin seeds and Asafotetida
  • Once the Jeera crackles add the ginger and green chilly and saute it for a few seconds.
    Adding of Ginger and Green Chillies
  • Now add green peas, carrot, salt and give it a quick stir.
    Adding of Green Veggies
  • Add in the Green Dal
    Adding of Green Dal
  • Add in the Bajra
    Adding of Bajra
  • Add water and mix Everything
    Adding Water and mixing everything
  • Cancel the saute mode.
  • Close the lid of the Instant pot, and put in on sealing mode.
  • Pressure cook on high for 25 minutes.
  • Once done, let the pressure release naturally.
  • Add chopped coriander and serve hot with yogurt, pickle or papad
    Bajra & Green Split Dal Khichdi served in a white bowl with ghee on top and garnished with coriander

Notes

  • Any combination of veggies can be used.
  • The cooking time of Bajra (Pearl millet) varies. So do read above and cook for more time if required.
  • To check if Bajra is cooked press it in between your fingers. It should press easily and be soft. Or you can eat slightly and check. It should be soft and not hard.
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
 
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

Updates

The recipe first appeared on Cook with Renu on 10th April 2019. Today I have updated the pics, content and added a Recipe card.

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Recipe Rating




Jayashree T.Rao

Tuesday 9th of March 2021

I love preparing khichdi as it is filling and easy to make. I am yet to make this one in my kitchen. Looks delicious Renu.

Poonam Bachhav

Friday 5th of March 2021

I make bajra khichdi with mung dal often during winters as it is afilling, nutritious and delicious one pot meal. My family loves green peas and carrots in it. Topped with ghee it is bliss !

Sowmya

Thursday 4th of March 2021

I love the way you have written this recipe Renu. So beautifully explained and giving so much clarity. I have never tried bajra khichadi but you make it sound so delicious. Along with the moong dal and veggies it is got to be lip smacking!

Renu Agrawal Dongre

Friday 5th of March 2021

Thank You Souwmya

Sujata Roy

Tuesday 2nd of March 2021

Bajra moong dal khichdi is not only healthy but looks super tempting. I also love khichdi, specially with moong dal. But never tried with bajra. Khichdi with vegetables is a wholesome meal. Can't wait to try.

Mayuri Patel

Monday 1st of March 2021

My all time favorite, I make bajra and split moong dal khichdi often. Its a perfect tone pot meal for busy days. Also what I love about making this healthy khichdi is that one can add any vegetables of their choice. I tend to soak the bajra overnight to make cooking it easier.